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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 4 large carrots, peeled and very thinly sliced
- 2 Tbsp. room temperature margarine
- 3 c. shredded carrots
- 1 potato, peeled and cubed small
- 2 eggs
- 1/4 c. dairy sour cream
- 1 tsp. grated orange peel
- 1/4 tsp. salt
- 1/8 tsp. white pepper
Method
- In a saucepan cook the sliced carrots in salted boiling water for 4 to 5 minutes until crisp-tender.
- Drain.
- Spread the margarine liberally on the sides and on the bottom of an 8-inch cake pan.
- Beginning in center of bottom of pan arrange the carrot slices, slightly overlapping in circles around pan covering bottom.
- Then put a row overlapping around the sides.
- The margarine helps to hold the carrots on side.
- Set aside.
